Coconut Rice and Black Eyed Peas


1 tablespoon olive oil
1 tablespoon garlic, minced
1/2 teaspoon red chili flakes
1 cup basmati rice or brown rice
1/4 cup white wine
1 cup vegetable stock or chicken stock
3/4 cup coconut milk
1 can black eyed peas or a half a pound of peas from scratch
2 tablespoons freshly minced cilantro leaves
Salt and freshly ground black pepper


In a medium saucepan, heat 1 tablespoon olive oil. Once hot add the minced garlic and the chili flakes, saute until soft, about 2 minutes. Add the rice and stir to coat. Add the white wine and stir. Add the vegetable or chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, (45 minutes if using brown rice) until the rice is cooked and all the liquid has evaporated. Fluff with a fork and stir in the black eyed peas and the cilantro. Season with salt and pepper, to taste.

Recipe courtesy Guy Fieri, 2008

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